| Autor: |
Huang, Yueyuan, Li, Liangfei, Chi, Yaowei, Sha, Yuanyuan, Wang, Rui, Xu, Zheng, Xu, Xiaoqi, Li, Sha, Gao, Zhen, Xu, Hong |
| Předmět: |
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| Zdroj: |
Journal of the Science of Food & Agriculture; 1/30/2021, Vol. 101 Issue 2, p693-702, 10p |
| Abstrakt: |
BACKGROUND: This study developed a feasible catalytic method for d‐allulose syrup production using a fusion enzyme, either in free or immobilized form, through hydrolysis of inulin extracted from Jerusalem artichoke tubers. RESULTS: d‐Allulose 3‐epimerase (DAE) was actively expressed in secretory form by fusing with the extracellular exo‐inulinase CSCA in Escherichia coli BL21 (DE3). The best linker ligating the two enzymes was a flexible peptide containing 12 residues (GSAGSAAGSGEF). At 55 °C and pH 8.0, and as with the addition of 1 mmol L−1 Mn2+, the CSCA‐linkerE‐DAE fusion enzyme obtained through high cell‐density cultivation displayed a maximal exo‐inulinase activity of 21.8 U mg−1 and resulted in a yield of 6.3 g L−1d‐allulose and 39.2 g L−1d‐fructose using 60 g L−1 inulin as the raw material. Catechol‐modified alginate with titanium ions (Alg(Ti)PDA) was found to be a promising immobilization material for the fusion enzyme. After conversion for 8 days, the Alg(Ti)PDA‐immobilized CSCA‐linkerE‐DAE (8 U g−1) completed 24 reaction cycles and retained over 80% of its original activity. Each reaction obtained an average of 19.8 g L−1d‐allulose and 32.7 g L−1 D‐fructose from 60 g L−1 inulin. CONCLUSION: This study shed light on a feasible and cost‐effective approach for the production of syrup containing d‐allulose and D‐fructose with inulin as the raw material via the use of a CSCA and DAE fusion enzyme. This syrup is of added value as a functional sweetener. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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